Eggplant, Red Pepper, and Goat Cheese Gratin Recipe

Name: Eggplant, Red Pepper, and Goat Cheese Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds small globe eggplants, cut into 1/3-inch-thick slices; 3 tablespoons olive oil; Salt, for sprinkling, plus 1/2 teaspoon; 2 red bell peppers; 3 medium tomatoes; 1 head garlic; 2 tablespoons fresh thyme leaves; 1/2 teaspoon herbes de Provence (optional); Pinch of sugar; Pinch of freshly ground black pepper; 1 cup toasted bread crumbs; 3 tablespoons almond meal; 12 ounces fresh goat cheese, thinly sliced; 1/3 cup oil-cured olives, pitted and halved; 1/2 cup fresh whole flat-leaf parsley leaves; 2 large eggs; 1 1/2 cups Greek goats milk yogurt; 2 small pinches saffron threads, soaked in a few tablespoons hot water

Servings: persons

1 1/2 pounds small globe eggplants, cut into 1/3-inch-thick slices
3 tablespoons olive oil
Salt, for sprinkling, plus 1/2 teaspoon
2 red bell peppers
3 medium tomatoes
1 head garlic
2 tablespoons fresh thyme leaves
1/2 teaspoon herbes de Provence (optional)
Pinch of sugar
Pinch of freshly ground black pepper
1 cup toasted bread crumbs
3 tablespoons almond meal
12 ounces fresh goat cheese, thinly sliced
1/3 cup oil-cured olives, pitted and halved
1/2 cup fresh whole flat-leaf parsley leaves
2 large eggs
1 1/2 cups Greek goats milk yogurt
2 small pinches saffron threads, soaked in a few tablespoons hot water

1
Prepare a medium heat fire (400F) in a wood-fired oven or cooker.
2
Saute the eggplants in the olive oil in a skillet over medium heat on the stove top, or directly in the wood-fired oven or on the cooker.
3
Cook for 2 minutes on each side, or until soft.
4
Set the eggplant aside on paper towels to drain.
5
Lightly salt both sides.
6
When there are some hot embers in the fire, place the red peppers, tomatoes, and garlic on the floor of the oven or bottom of the cooker near the embers.
7
Rotate them frequently as the skins blister and char.
8
Cook until the skins are fully charred, 5 to 7 minutes for the tomatoes and 10 minutes for the peppers.
9
Cook the garlic until the skin is slightly charred and the cloves are soft, about 5 to 7 minutes.
10
In a small bowl, squeeze the roasted garlic cloves out of their skins and mash with a fork to form a paste.
11
Place the charred tomatoes and peppers in a bowl, cover with plastic wrap, and let sweat for 10 minutes.
12
Remove the skins from the tomatoes and peppers.
13
Slice open the peppers, remove the stems and seeds, cut into pieces about the same size as the eggplant, and set aside.
14
Slice open the tomatoes and remove the seeds with your index finger or by squeezing gently.
15
Dice the tomatoes and combine with the mashed garlic, herbs, sugar, 1/2 teaspoon salt, and pepper.
16
Brush a clay casserole with olive oil and dust with a mixture of the bread crumbs and almond meal.
17
Reserve the rest of the bread-crumb mixture.
18
Line the casserole with one-third of the tomato mixture, then layer on slices of eggplant, goat cheese, red pepper, and bread-crumb mixture, followed by half of the olives.
19
Salt and pepper each layer.
20
Repeat the layers, finishing with the tomato mixture, parsley, and goat cheese.
21
Whisk the eggs with the yogurt and 1/2 teaspoon salt.
22
Stir in the saffron liquid and pour the custard over the entire casserole.
23
Bake for 25 minutes in a wood-fired oven, or until the casserole is bubbly and golden on top.
24
Remove from the heat and let stand for 10 minutes before cutting into portions and serving.

1193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 pounds small globe eggplants, cut into 1/3-inch-thick slices, 3 tablespoons olive oil, Salt, for sprinkling, plus 1/2 teaspoon, 2 red bell peppers, and more.

Yes, Eggplant, Red Pepper, and Goat Cheese Gratin falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant, Red Pepper, and Goat Cheese Gratin

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